There are two types of people in this world – those who do things in moderation and those who go overboard. I most definitely find myself in the second category most of the time. When I was in high school I ate vegemite sandwiches for lunch every day for five years and loved it. When I fall in love with a new song I play it until my iPod screams for mercy or my friends/family stage an intervention. Some might call it passion. Some might call it an addictive personality. I like to hope it’s just part of my charm.

So here we are. I never even liked pesto before veganism and now I’m bringing you a sixth pesto recipe? Sheesh. This girl really likes her vegan food green.

The very first risotto I ever made was CleanGreenSimple’s Mushroom & Asparagus Risotto and I couldn’t believe how easy it was and how amazing it tasted. I was very new to both veganism and cooking in general and this success made me feel like Nigella and Jamie rolled into one. I could finally cook! And a risotto, no less! Everyone knows risotto has a bad reputation as a trouble maker and I had tangled with danger and won! Fist pump!

High on excitement after the success of the recent Pea & Pesto Soup experiment and still slightly obsessed with pesto (see first paragraph) I figured I’d try my luck at incorporating it into a risotto and see what happened.

Armed with a back-up delivery pizza plan and in the blink of an eye, deliciousness happened, that’s what.
This was a cinch to make and the taste was creamy, fresh and amazing. I am now officially in love with risotto. I might even stalk it if pesto doesn’t get jealous and mess with my iPod.

Serves 2 – 4

1 tbsp vegan margarine

1/2 cup white wine (optional)

2 handfuls sugar snap peas, trimmed

3 spring onions, trimmed and chopped

2 cups Arborio rice

1 cup frozen peas

1 litre vegetable broth/stock

PESTO

1/2 cup EVOO

1/2 cup nutritional yeast

3 cloves garlic

2 cups fresh basil leaves

2 tbsp pine nuts

Squeeze of lemon juice

Combine all pesto ingredients in a high-speed blender and blend until smooth.

In a small saucepan, bring vegetable stock to the boil, then reduce heat and allow to simmer slightly.

In a large fry pan, sauté snap peas and spring onions in margarine and wine for a minute or two. Add rice and stir until rice starts to make small popping sounds.

Add hot stock to the fry pan very slowly – about 1/2 cup at a time – stirring well and allowing the rice to soak up all the liquid before adding more (about 3-5 minutes or so each time).

Once all the stock has been added and absorbed, add pesto and frozen peas and stir until well combined and peas are hot.

i am in love with good pesto! I make it myself with cashews, sometimes with brazil nuts and even almonds and hempseeds.. whatever comes in my mind… i sometimes to include raw goats cheese as a treat and put the pesto in just about anything! risotto, salad, sandwiches, veggie sticks, sauces…hummus… oh dear, never ending love story!!

Ha, I like how you wrote optional for the white wine. Optional for me or for the risotto? 😉 Cause for me, it’s not an option.
I’m totally the same when it comes to obsessing over things. When I discovered Garbanzo’s, I ate there every other day. Their falafel is to die for!
Risotto can be a pain to make (that’s what I need the white wine for) but it is so worth the effort. Great combination of peas and pesto; can’t wait to give it a try!

Nina

October 10, 2012 at 7:48 pm (5 years ago)

This loooks like a tasty simple dish, win-win in my book. Just one question, You mention bringing the vegetable stock to the boil but I can’t see any vegetable stock listed. How much do I need?
Cheers, Nina xx